Easy Egg Fried Rice Dish

This quick egg fried rice recipe is perfect for turning leftover rice into a delicious meal in no time. It makes a simple weeknight dinner that feels special without needing a lot of fancy ingredients or prep.

I cooked this often after busy workdays when I just wanted something comforting and fast. It quickly became a staple that everyone in the family loves.

Ingredients

• 4 large eggs: provide protein and add silkiness when scrambled gently
• 3 tablespoons oil such as peanut, vegetable, or olive: create a nice frying surface and contribute to flavor. Choose an oil with a high smoke point for better results
• 1 cup diced onion: offers sweetness and aroma to build flavor
• 1 and a half to 2 cups mixed diced vegetables: bring freshness and crunch. Pick vibrant, firm vegetables for the best texture
• Half a cup sliced scallions: add a fresh onion bite and color
• Pinch of salt: helps to enhance all the ingredients
• 4 cups cooked jasmine rice: preferably refrigerated overnight to keep it fluffy and avoid mushiness
• Two and a half tablespoons soy sauce: infuse umami and saltiness. Look for naturally brewed soy sauce for richer taste
• Half teaspoon five-spice powder: delivers warm, subtle complexity. Store spices in a cool dark place to keep them fresh
• Dash of ground white pepper: is optional but adds a nice subtle heat without overpowering
• One to two teaspoons toasted sesame oil: gives that distinctive nutty finish and aroma. Use sparingly since it is quite potent

Instructions

Build The Eggs:

Crack the eggs into a bowl and beat them thoroughly. This ensures even cooking and a fluffy texture.

Cook The Eggs:

Heat one tablespoon of oil in a skillet over medium-high heat. Once hot, pour in the beaten eggs. Stir gently and scramble for about one minute until softly cooked but not dry. Transfer cooked eggs to a dish and pause the heat under the pan.

Sauté The Vegetables:

Add the remaining two tablespoons of oil to a wok or large pan over high heat. Toss in the diced onions and stir constantly for one to two minutes until fragrant and slightly softened. Then add the diced mixed vegetables and the white parts of the scallions. Cook these for about two minutes. Add a pinch of salt to season the veggies and help their natural sweetness come out.

Heat And Combine Rice:

Add the cooked rice to the pan. Break apart any clumps gently with the back of your spatula and stir regularly while cooking until the rice is thoroughly warmed through, about three to five minutes.

Season The Mixture:

Pour in the soy sauce, sprinkle the five-spice powder, add the dash of white pepper if using, and drizzle the toasted sesame oil. Stir well so the flavors blend evenly and the rice gets a slight glaze.

Add Eggs And Garnish:

Return the scrambled eggs to the wok. Stir gently to combine everything fully. Garnish with the remaining sliced green scallions and serve immediately to enjoy the best texture and flavor.

To me, the toasted sesame oil is what really makes this fried rice sing. Its warm nutty aroma brings the whole dish together in a way that simple soy sauce alone cannot. My family loves this recipe because it is quick, cozy, and made with ingredients I trust from my own pantry.

Storage Tips

Cooked egg fried rice can be stored in an airtight container and refrigerated for up to three days. Reheat it over medium heat in a skillet to bring back the texture without drying it out. Avoid microwaving for best results.

Ingredient Swaps

Any neutral oil works well instead of peanut or vegetable oil if you have allergies or preferences. Feel free to swap jasmine rice for basmati or leftover white rice but avoid freshly cooked sticky rice to prevent clumping. You can mix in cooked chicken, shrimp, or tofu for more protein and heartiness.

Serving Ideas

Serve with a simple cucumber salad or steamed greens to balance the meal. A sprinkle of chopped fresh cilantro or a squeeze of lime can brighten up the flavors. Pair with your favorite chili sauce for heat or a side of spring rolls for a fuller Asian-inspired dinner.

This fried rice recipe has become a reliable weeknight go-to that suits any mood or moment. Whether you keep it simple or jazz it up with your favorite extras, it always hits the spot.

Frequently Asked Recipe Questions

→ What kind of rice works best for this dish?

Use cooked jasmine rice that has been refrigerated overnight to keep grains separate and avoid mushiness.

→ Can I substitute the vegetables used here?

Absolutely, crisp vegetables like peas, corn, or broccoli can be swapped in to suit your taste and seasonal availability.

→ Why is five-spice powder added?

Five-spice powder adds a warm, aromatic depth that complements the savory soy sauce and enhances overall flavor complexity.

→ How should the eggs be cooked?

Scramble them lightly in hot oil just until set, then add them back later to combine with rice and vegetables without overcooking.

→ What oils are best for cooking this dish?

Peanut, vegetable, or olive oil work well for cooking, with toasted sesame oil added last for fragrance and richness.